In a stock pot, cover the bottom with water and heat to medium-high. Add onions, carrots, celery and apples. Saute for 5 minutes. Add mushrooms and garlic, saute for 5 minutes more. Add more water if necessary while the vegetables are cooking. Add salt, paprika and herbs and stir. Cook one minute then add beer and increase heat to high. Stirring often, allow beer to come to a boil and to slowly reduce. When you can no longer smell alcohol, stir in black beans, tomatoes and ground round and reduce heat to medium. Cook for 15 minutes, stirring often. Reduce heat to low, and cook until the flavor is to your liking. I left mine for 2 hours, stirring occasionally. I really like the blended taste and soft texture.

I served this chili with a green salad and homemade corn bread. Enjoy!